Samosa is a
popular fried or baked pastry usually in the triangular form with
spicy vegetable or meaty filling. It is eaten as an appetizer or snack in the
local cuisine of the Indian subcontinent, South and Central Asia, the Arabian
Peninsula, the Mediterranean, and in some parts of Africa. The following recipe
is for Indian samosa with the spicy potato and pea filling, as I used to buy in
the authentic Indian restaurant during my stays abroad. The only difference is
that is baked now instead of fried. A part of this recipe is from the magazine
F.O.O.D. and a part from internet resources. In addition, this samosa is served
with our homemade sweet-sour pumpkin-bean chutney.

5. Roll out
the dough to a thickness of about as a coin (neither thick, or very thin, not
to be broken)

6. Use a
circular form to cut out the circles on dough with a diameter of 15-20 cm (6-8
inches), cut in half, fold each half-circle in half, press the side of the
triangle to close it, which is then filled with about 1 tablespoon of filling,
close the upper part with fingers as seen in the picture

7. Brush
with oil and place on a greased baking sheet

8. Place in
a preheated oven at 180 oC (356 oF) and bake until golden
brown, turn samosas to prevent burning

9. Serve
with chutney

Note: To
have more original and crispier samosas, fry it instead of baking (but it will
be less healthy)